Brazilian recipe
Creamy Coconut and Prawn Risotto
A luxurious, tropical-inspired prawn and coconut risotto with a delicate texture, made using fresh ingredients and a straightforward method.
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Ingredients
200g medium fresh prawns, cleaned
2 large coconuts, for grating and extracting milk
1/2 bunch chopped coriander
500g arborio or risotto rice, washed
1 large onion, chopped
1 large coconut, for grating and extracting milk
Boiling water for extracting coconut milk
3 large tomatoes, peeled, seeded and chopped
Salt to taste
1/4 cup olive oil
1 tablespoon vinegar
1/2 bunch chopped spring onions
2 large coconuts, for grating and extracting milk
1/2 bunch chopped coriander
500g arborio or risotto rice, washed
1 large onion, chopped
1 large coconut, for grating and extracting milk
Boiling water for extracting coconut milk
3 large tomatoes, peeled, seeded and chopped
Salt to taste
1/4 cup olive oil
1 tablespoon vinegar
1/2 bunch chopped spring onions
Where to find ingredients
Find fresh coconuts, coriander, and spring onions in the produce section of local markets. Arborio rice is located in the pantry staples or international aisle. Purchase fresh, locally sourced prawns from your local fishmonger.
Preparation method
- Grate the coconuts and squeeze to extract the thick coconut milk
- Set the coconut shells aside
- Mix the thick coconut milk with the spring onions, coriander, three diced tomatoes, 1/4 cup of olive oil, vinegar, and the prawns
- Season with salt to taste
- Cook over low heat until the prawns are just cooked through
- In a separate heavy-bottomed pot, heat the remaining olive oil and sauté the onion until translucent
- Add the arborio rice and toast for about 3 minutes, stirring constantly
- Add the remaining tomatoes and cook until they soften
- Pour in the thin coconut milk and cook, stirring occasionally, until the rice reaches an al dente texture
- Add small splashes of hot water if needed to reach the desired consistency
- Place the reserved coconut shells in a bowl with boiling water, squeeze well to extract the thin milk, and set aside
- Use the extracted thin milk as needed during the cooking process
- Assemble the risotto in a serving dish, alternating layers of rice with the prawn mixture and remaining coconut sauce
- Serve hot, garnished with fresh spring onions and coriander
Observations
This coconut and prawn risotto blends tropical notes with the signature creaminess of traditional risotto. It is a sophisticated yet easy-to-prepare dish perfect for a special dinner. The combination of homemade coconut milk, fresh prawns, and aromatic herbs creates a vibrant, flavorful meal. The process involves crafting fresh coconut milk, toasting the rice, and layering flavors to achieve a silky, decadent result.
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